It has been a few weeks since I posted recipes and I've not blogged much at all. I have been busy working out and doing races. I was in St. Paul last weekend at the Duathlon National Championship.
It was fun but I was not home to cook and post recipes. It has taken me a week to catch up on laundry, grocery shopping, and gardening. So I should be back to posting on a regular basis.
I really like today's salad. It is perfect for this time of year when tomatoes are starting to be ready. I grew the basil I used for this recipe. You can add any vegetables you like or even some shrimp or chicken to make it a hearty meal.
12 ounces rotini pasta ( use whole wheat if you want a healthier salad)
2 cups cherry tomatoes halved
1 tablespoon extra virgin olive oil
1/2 cup packed fresh basil leaves, chopped
2 teaspoons minced garlic
1/4 cup lime juice (lemon works too)
1/4 cup parmesan cheese grated
1/4 teaspoon freshly ground black pepper
Bring a large pot of water to a boil. Add the pasta and cook until just tender. Remove from heat and drain reserving 1 cup of cooking water*. Set aside. In a bowl, add tomatoes, basil and olive oil. Add pasta. Toss to coat. Set aside.
Scoop out avocado into a bowl. Mash then add garlic and lime juice. Add reserved pasta water to create a light sauce. Add to pasta mixture and stir until the mixture is coated with sauce. Top with cheese and pepper.
* The night before I had strained some regular yogurt to make it Greek yogurt. I used the whey mixture instead of the pasta water. That adds a bit of protein to this salad.